Ah, Chicken Marsala! It’s like a warm hug on a plate, especially when time’s not on your side.
The aroma of simmering mushrooms and wine—seriously, it’s like magic in a pan. It’s funny how something so simple can make you feel like a gourmet chef on a random Tuesday night.
Who needs a fancy restaurant when you can whip this up in no time, right?
Steps
- Slice large chicken breasts in half horizontally to create four pieces, then pound each to a uniform thickness of about 1/4 inch.
- In a ziplock bag, combine flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken, seal the bag, and shake to coat the chicken evenly with the flour mixture.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Shake off any excess flour from the chicken and cook in the skillet until golden and just cooked through, around 5 to 6 minutes, flipping once. Remove the chicken and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Add mushrooms and cook, stirring often, until they start to brown, about 3 to 4 minutes.
- Add shallots, garlic, and 1/4 teaspoon of salt to the mushrooms. Cook for an additional 1 to 2 minutes until the shallots are soft.
- Pour in the chicken broth, Marsala wine, heavy cream, and thyme. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce heat to medium and cook until the sauce reduces by half, approximately 10 to 15 minutes.
- Return the chicken to the pan, along with any juices from the plate. Lower the heat to a gentle simmer and cook for 2 to 3 minutes until the chicken is heated through and the sauce thickens slightly.
- Garnish with chopped parsley before serving, if desired.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness or use chicken tenderloins
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-ounce) package of pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ? cup chicken broth
- ? cup dry Marsala wine
- ? cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley (optional, for serving)
FAQ
- What is Chicken Marsala?
- Chicken Marsala is a popular Italian-American recipe featuring golden, pan-fried chicken cutlets served with mushrooms in a savory Marsala wine sauce.
- How long does it take to prepare Chicken Marsala?
- This dish can be prepared in about 45 minutes using just one pan, making it a quick and easy option for a delicious dinner.
- What ingredients are essential for making Chicken Marsala?
- Key ingredients include boneless, skinless chicken breasts, Marsala wine, mushrooms, shallots, garlic, chicken broth, and heavy cream, along with some herbs and seasonings.
- Can I use pre-sliced chicken cutlets for this recipe?
- While you can use pre-sliced chicken cutlets, it is recommended to pound boneless chicken breasts yourself to ensure they are tender. Alternatively, chicken tenderloins can be used as they are naturally tender.
- What can I serve with Chicken Marsala?
- This dish pairs well with pasta, polenta, rice, or Parmesan smashed potatoes, allowing the rich sauce to complement various side dishes.
Tips
- For the best texture, opt for boneless, skinless chicken breasts and pound them thinly yourself. This helps to tenderize the meat and ensures even cooking.
- Use a stainless steel pan for browning the chicken, as it will give you a nicer golden color compared to a nonstick pan.
- When making the sauce, make sure to scrape the brown bits from the bottom of the pan. These add depth and flavor to the sauce.
- If you’re short on time, consider using pre-sliced mushrooms to speed up the preparation without compromising on flavor.
Equipment
- Stainless Steel Skillet – For achieving the best browning on the chicken.
- Meat Pounder – To pound the chicken breasts to an even thickness.
- Wooden Spoon – Useful for scraping brown bits from the pan.
- Ziplock Bags – For coating the chicken with flour, salt, and pepper.
- Measuring Cups and Spoons – For accurately measuring ingredients like wine, broth, and seasonings.
